Anarosher Chutney – Indian Spiced Pineapple Chutney

While the word “Chutney” is universally used, the word itself and the concept of this condiment is loaned from India. In general terms, Chutney can refer to anything from a simple relish, to pickles or even preserves and can be sweet or savory or a combination of all.

Back home, the state where I grew up, Chutney plays a more prominent role than just a condiment to complement food

A Bengali meal is incomplete without a Chutney, which is usually fruity and sweet and sometimes a combination of tart and sweet with a hint of spicy. And the Chutney or Chaatni (as we like to say it) elegantly ends the meal. Unlike in most other states in India, Bengali Chutneys are not usually eaten along with the meal; they are almost like a dessert, satisfying the sweet craving at the end of a big meal. The people from Bengal are known to have a sweet tooth (and I would like to add, that we are truly sweet and nice too ) . And the way the Chutney is enjoyed is actually by licking your fingers clean. Yes touch the food, eat with your fingers.

A traditional Bengali Chutney is made with seasonal fruits – tomato, mango, pineapple, tamarind, raw papaya or whatever you can think of. The chutney made during the weddings are often a classic combination of Aamshotto (Ripe Mango Fruit Leather) and raisins. My ma would have a special hand painted blue bowl to serve/store the Chutneys she made. I have that now, but more as a keepsake.

However we do not need to adhere to the routine of having a Chutney only at the end of the meal, do we? I love pairing sweet and spicy Chutney with some spicy pepper jack cheese and have it on a cracker with some good wine or simply smear it indulgently on a slice of warm toasted bread. These sweet and spicy kind complements spicy grilled food too well to pass.

Notes on the recipe:

This is a traditional recipe of Pineapple (Anarosh) Chutney using Panch Phoron or the Bengali Five Spice mix. The recipe is all too simple and the chutney is seasoned twice, once at the beginning and then again at the end when cooled.

I have used fresh pineapple here, but the canned pineapples work pretty well too. If you are using canned pineapples, you the liquid instead of the water and adjust the sugar as the liquid already is sweet. You will get the best texture if you use part crushed pineapple and part diced, but there is no restriction.

The spice/heat and the sugar content is as per our taste. Feel free to adjust and fine tune to your taste and style.

The mustard oil used here; and even tho’ in a tiny quantity, this oil imparts really lovely smoky flavors along with the spices. Try not to skip the mustard oil, but if it’s not at hand, substitute with any cooking oil.

Heat a pan/pot and add the mustard oil. Let the oil get to smoking hot. Switch off the heat and let it cool down.

Switch on the heat and add the Panch Phoran and the red dry chili pepper in the oil, and fry them till they are turn a shade darker and start to get fragrant, for about a minute. Combine sugar and water. Lower the heat and pour the sugar water into the pan/pot and bring it to a boil. Add the lemon juice, salt and the ginger, diced pineapple and raisins (if you are using them) to the pan/pot and cook till the pineapples soften (they will still hold their shape) and the water gets syrupy and thick enough to coat the pineapples. This should take about 30 – 45 minutes.

Half way through cooking, lower the heat and partially cover the pan. The consistency should be like a preserve, but the diced pineapples still holding their shape. Any liquid left should be thick enough to coat a spoon.

To prepare the spices for tempering:

In a skillet, dry roast all the spices above (for tempering) except the red chili powder, till they are fragrant and a shade darker in color. It should not take more than 2 minutes. Cool and add the red chili powder to the roasted spices. Grind them to a powder in a spice or coffee grinder. This is called the Bhaja Moshla (Roasted Spices).

Add about 1 tablespoon of this ground spice to the cooled chutney and stir to combine. (If there are any leftover spice powder, store in a container in a cool place for later use).

Store the cooled chutney in a clean air tight jar/bowl in the refrigerator. It will keep for 2 weeks.

Love this chutney Soma!! Believe it or not all chutneys I grew up on never had sweet in them. I am more and more discovering that northern India as an example used sugar in their curries as well, where my mom from Maharshtra never did. If she added sugar to condiments it would be only a tad. I came to love and cook both ways and LOVE this bengali recipe of yours! This is a keeper!!

Love this Pineapple chutney cum dessert! We make a chutney with pineapple in which dates and other dry fruits are also added along with raisins. And the idea of eating it with the crackers never struck before..thanks for enlightening

Soma…I adore the food styling for this post. Excellent. I have never tasted or even heard of pineapple chutney- only mango. But I can almost taste it in my mouth from your desccription and post. Delectable!

Hey! Do I see a curry leaf in there? Are you holding back on the secret ingredient, Soma?

No No Dave, there is no curry leaf in the recipe! I promise. Use of curry leaf is totally non existent in authentic Bengali recipes. I think what you see is the browned red dry chili pepper. I would never hide an ingredient:) – my goal here is to share it the exact way I do it:-D This chutney has very smokey kind of flavors and no herbs at all.

Whew! My faith is restored. Forgive my insolence. I will never doubt you again.

LOL.. I know you love curry leaves and i am sorry to disappoint you:)

actually I think it is the photographs .. not clear enough and I have to admit here that I had too little left before I could shoot some photographs. I dumped the few spoonfuls in a baby food kind a jar. In the close up shot, the pineapple had been lifted with the spoon at the eye level and in the process the chili pepper might have disappeared underneath. (actually it does show a tiny bit on the right hand side) of the second picture.

This sounds delicious, and I’d like to make it for our Christmas gifts to friends and family this year. Thing is, I’ve no idea what the UK weight conversion is for the cup measurements. Can anyone help?!

The recipes are incredibly good and especially illustrious of its rich heritage… You seem like either a complete pro or someone who’s very passionate and instinctive about cooking. Thank you for sharing such brilliant recipes and experiences, they are highly valued for this bengali food craving south indian stomach of mine.

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